There are many ways to make good food. It doesn't only involve using the freshest and finest ingredients, but also preparing it the right way. You want to make sure that the food you serve your loved ones is fresh, nutritious and absolutely delicious.

Chocolate Caramel Tart

Ingredients

For the Dulce de Leche:
1 395-gram can    Sweetened condensed milk, label removed

For the shortcrust pastry:
1 1/2 cup                 Baron All-Purpose Flour
1/4 cup                    Cocoa powder
1 cup                       Magnolia Gold Butter Salted, softened
1/4 cup                    Water

For the filling:
225 grams              Bittersweet chocolate
3 pieces                  Eggs
1/2 cup                    Magnolia Purefresh Natural Cow's Milk
1/2 cup                    Cream

 

Procedure

 

  1. Place the can of condensed milk in a pressure cooker. Cook for 45 minutes.
  2. Wait for the pressure to subside to zero before opening the lid of the pressure cooker.
  3. Open condensed milk and set to cool. When cool, cook condensed milk in a nonstick pan in low to medium heat until thickened. Stir occasionally to prevent burning.
  4. To make the shortcrust, combine all ingredients in a food processor and blend until smooth. Set aside and chill, about 2 hours.
  5. Roll the shortcrust dough into a loose bottomed tart pan then line with baking paper on top covered with baking weights or uncooked rice.
  6. Blind bake the crust for 10 minutes at 350F.
  7. For the filling, melt the chocolate in a double boiler, set aside.
  8. In another pot, combine milk and cream and bring to a scald then combine with the melted chocolate.
  9. Slowly temper the eggs into the chocolate mixture.
  10. To assemble, spread dulce de leche filling in the shortcrust pastry then top with the chocolate filling.
  11. Bake for 25 minutes at 325F.
  12. Sprinkle with powdered sugar or top with whipped cream before serving.